This is a simple side dish--goes well with fall menus, especially with pork chops or baked chicken. It's also a great way to use up some of those apples lingering in your crisper! Keep this in mind, too, for those toddlers who are not adept at using utensils yet (and therefore can't eat applesauce well), but don't have enough molars to eat a hard, crunchy, raw apple.
Recipe based on one in Joy of Cooking, 1997 edition
apples (peeled, cored, and sliced)
In a cast iron skillet (or other heavy skillet), melt a generous layer of butter. When hot (don't let it burn!), lay apples in skillet in one layer. When apples are softened on bottom, flip. Remove from skillet when cooked to your liking! (Harder apples will take longer; tart apples will benefit from a sprinkling of sugar)